Turmeric

Commonly used as a spice in numerous South Asian and Middle Eastern nations, turmeric is derived from the root of the Curcuma longa plant. Many cultures have been utilizing the medicinal properties of turmeric for decades, widely used as a spice in many traditional dishes. Turmeric has also been recognized for its numerous health-promoting characteristics, especially it’s role as one of many cancer fighting foods. Peer-reviewed research has found that turmeric can positively impact over 581 diseases [1], and it is one of the most widely researched spices on earth.

Curcumin, a natural phenol and compound of turmeric, is also widely researched and known for its many benefits. Curcumin is actually responsible for giving turmeric its distinctive color, and is in fact thought to be the predominant source of many health-enhancing effects exhibited by turmeric. Curcumin alone has been found to affect over 560 diseases [2] in peer-reviewed research.

In a study published in the July edition of the Journal of Nutritional Biochemistry, researchers found that curcumin reduced brain tumors by a shocking 81%. Adding further scientific basis to the effects of curcumin supplementation and culinary inclusion, the scientists discovered that the compound drastically decreased brain tumors in 9 out of the 11 studies by 81% without evidence of toxicity.

Turmeric and curcumin have also been found to be powerful suppressors of cancer growth and spread. In fact, researchers at UCLA found that curcumin is capable of blocking enzymes necessary for cancer to grow. Involving 21 participants, each took 1,000 milligrams of chewable curcumin tablets. After consuming the curcumin tablets, the results were evaluated by an independent lab in Maryland. The lab test verified that the supplementation did indeed inhibit spread of the malignant cells, and therefore blocked cancer growth.

The benefits of turmeric are just hitting the mainstream light, and its inexpensive nature makes it very simple to acquire virtually worldwide.